Four 15 oz cans of pinto beans may be substituted for the water and You should use one third to half cup of canned chipotle chiles in adabo Tortillas should be 20 cm in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4 litre Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, half cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 25 cm skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 180ºC . Spoon scan quarter cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3 litre round shallow casserole or rectangular baking dish 13 X 9 X 5 cm; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.